Chocolate Chip Pound Cake


So, my baking experience today started off kind of craptastic.  Everyone has bad days when it comes to cooking and/or baking.  I take great solace in the fact that even my sweet Gram, who has been baking for over 50 years, the goddess of baking, the creator of the world’s most awesome banana bread, apple pie, and brownies, has the occasional flop.  Sometimes things just don’t come out the way we hope they will.  The first pound cake I ever made, which was sometime last year, came out beautifully.  It was perfectly dense with a nice, brown crust and moist center.  I was so proud of it.  You would think that I would have written that recipe down, right?  Well, I did not.  I made another one today using what I thought were the same methods and ingredients.  Well, the damned thing broke coming out of the pan.  Along with my heart.  It still tasted okay, but it wasn’t as dense or as moist as it should have been.  I’ll find a clever way to repurpose the sad remains.

I decided to try again.  (We’re going to a friend’s house for dinner tonight, and I’m in charge of dessert.  There’s no way I’m serving them the broken mess.  Not acceptable.)  After my previous experience, I decided that chocolate was needed.  I adjusted the ingredients a bit, and this recipe was born.  I’m so glad I didn’t stop at the broken mess.  This came out great.


  • 5 eggs
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 sticks of butter
  • 1 Tbsp vanilla extract
  • 1 cup (roughly) chocolate chips


  • Set the eggs and butter out to come to room temperature.
  • In a large mixing bowl (or stand mixer bowl) cream the butter and the sugar until smooth.
  • While mixing, add eggs one at a time, allowing each one to mix completely before adding another.
  • Add flour and mix thoroughly, one cup at a time.
  • Add vanilla and mix well.
  • Fold in chocolate chips.
  • Grease and flour your bundt pan and add the batter.
  • Pat the bottom of the pan (this releases some trapped air and helps settle the batter), and smooth out with a spatula.
  • Set the pan in a cold oven, turn on to 350 degrees F, and bake for 50 minutes to an hour or until a toothpick comes out clean.  Mine was done at about 55 minutes.
  • Allow the cake to completely cool before inverting the pan.

Many of the chocolate chips will migrate to the bottom of the pan, becoming apart of the golden crust and creating the look in the picture.  Making sure that your butter and eggs are at room temp before mixing is a crucial step.  You can speed up the butter softening by placing it in the microwave on defrost for just a few seconds at a time, but it’s best to just let it sit out if possible.

So, at the end of it all, the day was not a total flop.  Rule #1 of baking (and, you know, life in general): Never, ever give up.  Also, if your kitchen is covered in flour at the end, you did it right.  😉

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